Ragi Roti

These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they're perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.

Ragi Roti
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
Total Time:
45 mins


  • 2 cups ragi (finger millet) flour (about 8 ounces), plus more as needed

  • 1 teaspoon cumin seeds

  • 1 teaspoon kosher salt

  • ¼ teaspoon asafoetida (hing) powder

  • cup unsweetened finely shredded coconut (fresh, thawed frozen, or dried) (about 3/4 ounces)

  • cup chopped fresh cilantro

  • ¼ cup finely chopped yellow onion

  • 1 medium-size fresh green Indian chile or serrano chile, stemmed, seeded if desired, and finely chopped

  • 5 to 6 fresh curry leaves, roughly chopped (optional)

  • 1 tablespoon ghee or unsalted butter, melted, plus more ghee for serving

  • ¾ cup water

  • Neutral oil (such as canola or grapeseed)

  • Plain yogurt, for serving

  • Brooklyn Delhi tomato achaar or hot Indian pickle, for serving


  1. Whisk together ragi flour, cumin seeds, salt, and asafoetida in a medium bowl. Whisk in coconut, cilantro, onion, chile, and, if using, curry leaves. Stir in melted ghee. Gradually add 3/4 cup water, 2 tablespoons at a time, kneading until a soft dough comes together. Shape dough into a ball, adding more ragi flour, 1 tablespoon at a time, if dough is very sticky.

  2. Divide dough into 4 equal balls (about 41/4 ounces each), and cover with a damp paper towel. Working with 1 dough ball at a time, place on a 12-inch square of parchment paper. (Keep remaining dough covered.) With your fingers, press dough into a thin 8- to 9-inch circle (about 1/8 inch thick).

  3. Heat a 12-inch cast-iron skillet over medium-high. Brush lightly with oil to coat evenly. Gently peel roti from parchment paper; transfer roti to preheated skillet. Using the handle of a wooden spoon, poke 3 small (about 1/2-inch) holes in center of roti. Drizzle about 1/2 teaspoon oil into holes and over surface of roti. Cover with lid, and cook until bottom of roti begins to brown and top looks mostly dry, 4 to 6 minutes. Remove from heat, and let roti steam in covered skillet 2 minutes. Transfer roti to a serving plate; cover with a clean kitchen towel to keep warm.

  4. Repeat step 3 with oil and remaining dough balls, reheating skillet to medium-high after cooking each roti.

  5. To serve, brush warm roti all over with ghee. Top with yogurt and tomato achaar or hot Indian pickle.


Find asafoetida powder at Indian grocery stores or online; find tomato achaar at brooklyndelhi.com.

Related Articles